Stuffed Roast Chicken Recipe

Make the marinade: whisk all ingredients in a bowl until well blended. Pour marinade over chicken and marinate for at least 1 hour in the refrigerator.

Preheat oven to 350°F.

Make the fried-rice stuffing: heat oil in a wok. Sauté sausage for 1 minute. Add carrots and sauté for 30 seconds or until tender. Add rice and raisins; toss to mix well. Season with cumin and soy sauce. Let cool completely.

Stuff chicken with cooled fried rice. Truss chicken with kitchen twine.

Roast chicken for 50 to 60 minutes or until cooked through.

Meanwhile, make the aji verde sauce: purée all ingredients in a blender or food processor until smooth.

Remove chicken from the oven. Remove twine and transfer chicken to a platter. Serve aji verde sauce on the side.